Greek Penne

It's funny to me how life works sometimes.  Take this recipe for instance.  I found this recipe (or one similar to it) about 8 or 9 years ago.  I made it a few times and it was a hit no matter who was eating with me.  Then one day, I just didn't make it again.  I think the recipe I first found got lost or something, but whatever the case, I just didn't make it again.  Fast forward 8 or 9 years to present time.  I'm skimming through recipes on the internet and you would never guess what recipe I came across - yep, the same recipe - Greek Ziti.  I new I was going to have to work this into my menu list and soon.  I remembered how much I loved it.  The creaminess of the melting feta cheese, the wonderful flavor of the oregano, and of course it's ease of putting it together.  The only problem I thought I might have, would be Chris.  I wasn't exactly sure if he liked feta cheese or not.  I did worry if I asked him that he might tell me no but only because he's only eaten it a certain way.  I wanted to make sure he gave this a fair shot.  So, I didn't tell him what kind of cheese it was until he finally asked me when we sat down to eat.  He took a bite, I blurted out "Feta".  That was it.. and guess what?  He loved it!!!  Another successful meal... YAY!!

The only real thing I would do differently next time I make it would be to add some kalamata olives.  That would have just made it that much more "Greek-ish" for me.  But that's it.. I'd change nothing else.  If you like Greek flavors, you will definitely dig this pasta!

Greek Penne
Adapted from Cooking.com
Printable Recipe 
Ingredients:
1 cup chicken broth or homemade stock
2 teaspoons dried oregano
2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
13.5 oz box whole wheat penne pasta
4 oz crumbled feta cheese
1 Tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 Tablespoons chopped fresh parsley
1 cup cherry tomatoes, quartered

Directions:
In a large skillet, simmer the chicken broth and the oregano until 1/2 cup of liquid remains, about 4-5 minutes.  Stir in the chicken cubes, cover the pan and remove it from the heat.  Let the chicken steam in the hot broth until just done, about 8-10 minutes.

Cook pasta according to package directions.  Drain and toss with the chicken mixture.  Add the feta, lemon juice, salt, pepper, and parsley.  Stir until the cheese has melted.  Toss in the cherry tomatoes.  Enjoy!

One Year Ago: Penne alla Vodka

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